Pancakes with fresh fruit are a light and tasty option for breakfast, dessert or dinner. These delicate pancakes are filled with juicy, seasonal fruits that add freshness and natural sweetness to the dish. Preparing the pancakes is quick and easy, making them an ideal choice for any time of day. They can be served hot, straight from the pan, or cold, garnished with whipped cream and fresh mint.
The basis of this recipe is thin, golden pancakes which, when fried in butter, acquire a unique flavour and aroma. The filling of a mixture of strawberries, blueberries, raspberries and bananas, sprinkled with a little icing sugar and drizzled with lemon juice, creates a harmonious composition of flavours that will delight everyone. In addition, the pancakes can be decorated with whipped cream and fresh mint, which emphasises their elegant character and adds a special touch.
Pancakes with fresh fruit is a dish that can be freely modified by adding your favourite fruit or other additions such as nuts or maple syrup. It is a quick and easy way to prepare a delicious and healthy meal that is sure to please both children and adults. These pancakes are also perfect as part of a more substantial breakfast or dessert, highlighting the unique flavour of the fresh fruit and the softness of the batter.
INGREDIENTS
- 400g of pasta (e.g. penne, fusilli)
- 2 chicken breasts
- 2 tbsp olive oil
- 1 onion
- 3 cloves of garlic
- 800g canned tomatoes (or 6 fresh tomatoes)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish
- Grated parmesan cheese to serve (optional)
INSTRUCTIONS
Chicken preparation:
- Dice the chicken breasts. In a large frying pan, heat 1 tbsp olive oil. Fry the chicken until golden brown, about 5-7 minutes. Transfer to a plate.
Sauce preparation:
- In the same pan, heat the remaining olive oil. Add the chopped onion and garlic, fry for 3-4 minutes until softened.
- Add the tomatoes (if using fresh, scald, peel and dice). Add oregano, basil, sugar, salt and pepper. Cook over low heat for 20 minutes, stirring occasionally.
- Add the chicken to the sauce and cook for a further 5 minutes until everything is combined.
Cooking pasta:
- Meanwhile, cook the pasta according to the instructions on the packet. Drain, reserving half a cup of the pasta cooking water.
Combining ingredients:
- Add the cooked pasta to the sauce with the chicken, stir. If the sauce is too thick, add some of the saved pasta water.
Serving:
- Ladle the pasta onto plates, garnish with fresh basil and sprinkle with grated Parmesan cheese. Serve immediately.
NOTES
- Chicken: You can use chicken thighs instead of breasts to make the dish juicier.
- Tomatoes: Use fresh, ripe tomatoes in season to make the sauce more flavoursome.
- Extras: You can add olives, capers or mushrooms to the sauce to enhance the flavour.
Polski
English (UK)